Creole-Style Pork Stew

Name: Creole-Style Pork Stew
Total time: 8700 s
Yield: 8 servings
Ingredients: 1/2 cup peanut oil; 1/2 cup flour; 2 cups onions chopped, about 1 large onion; 1 cup celery chopped; 1 green bell pepper medium, chopped; 4 smoked sausage links andouille, chopped, about 1 pound, 2 cups; 2 tablespoons garlic minced or chopped, about 4 large cloves; 4 cups chicken stock OR 1 carton, 32 oz low-sodium chicken broth; 3 tablespoons tomato paste; 2 tablespoons worcestershire sauce; 2 bay leaves; 1/2 teaspoon dried sage; 1/2 teaspoon dried oregano; 1 teaspoon cayenne depending on personal taste; 2 pounds boneless country pork ribs cut into 1 1/2-inch pieces; kosher salt; black pepper; hot pepper sauce; hot pepper sauce; white vinegar; 4 cups rice long-grain, cooked

Pork

21Ingredients

840Calories

2Hours

Description

This recipe was developed by Chef Bruce Aidells, author of Bruce Aidells’s Complete Book of Pork.

Ingredients

servings:

1/2 cup peanut oil
1/2 cup flour
2 cups onions (chopped, about 1 large onion)
1 cup celery (chopped)
1 green bell pepper (medium, chopped)
4 smoked sausage (links andouille, chopped, about 1 pound, 2 cups)
2 tablespoons garlic (minced or chopped, about 4 large cloves)
4 cups chicken stock (OR 1 carton, 32 oz low-sodium chicken broth)
3 tablespoons tomato paste
2 tablespoons worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1 teaspoon cayenne (depending on personal taste)
2 pounds boneless country pork ribs (cut into 1 1/2-inch pieces)
kosher salt
black pepper
hot pepper sauce
hot pepper sauce
white vinegar
4 cups rice (long-grain, cooked)

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Directions

1Make a roux by heating oil in a large, heavy pot over low heat. Stir in flour; cook and stir over low heat until mixture turns a rich red-brown color (about 20 to 25 minutes). Remove from heat; carefully stir in onion, celery, bell pepper and about 1 cup chopped sausage. Return pot to heat; cook and stir 5 minutes over medium heat. Stir in garlic, chicken stock or broth and tomato paste. Add Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper; bring to a boil over high heat. Add pork pieces and reduce heat to simmer; cook uncovered for about 1 1/2 hours or until pork is tender. Stir in remaining chopped sausage; cook 5 minutes more to heat through. (At this stage, if you do not want to serve right away, stew may be refrigerated for up to 2 days.)
2Discard bay leaves and skim any visible fat, if desired. Add salt, pepper and hot pepper sauce to taste. To serve, spoon 1/2 cup rice into shallow soup bowls; ladle some of pork mixture over top. Add more hot pepper sauce, if desired.

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